Health benefits
Cucumber: clear away heat
Zanthoxylum bungeanum: dehumidify
Ingredients
Grass carp chunks (About a pound) | Chinese cabbage ( One ) |
Cucumber ( One ) | Vegetable oil ( appropriate amount ) |
Salt ( appropriate amount ) | Ginger (appropriate amount) |
Eggs ( one ) | Cornstarch ( appropriate amount ) |
Dried red chili pepper ( appropriate amount ) | Panthoxylum bungeanum (appropriate amount) |
Chives (appropriate amount) |
1. Prepare all the ingredients needed, wash and set aside.
2. Slice the fish into thin and even fillets.A chef's knife is needed here.Done.Then add more salt to the fish fillets and mix with your hands for about five minutes.Then rinse with water.The fish fillets caught in this way will be especially tender and smooth.Then add an appropriate amount of egg white and cornstarch in order, and mix well to make a paste.
3. Slice cabbage and cucumber.
4. Boil water over high heat, add a little salt and vegetable oil, add cabbage and cucumber slices with water Blanch it and put it in a basin.Just cut it off, don't blanch it for too long.
5. Fry the remaining fish bones in oil over low heat and add them at the same time Fry the ginger slices together.Then add water and bring to a boil, then simmer over low heat for a while to make soup.Add appropriate amount of salt and chicken essence to taste, and pour it into a basin as the base soup.
6.Put enough water into another pot and bring to a boil over high heat.Add the fish fillets Pour in boiling water, divide and scald until cooked, then remove quickly.
7. Heat the oil in the pan, add the dried chili pepper and Sichuan peppercorns, the red chili pepper begins to change color Then pour the oil evenly over the fish fillets.
8.Sprinkle with chopped green onion and you're done.
Tips
1.When catching fish fillets, the order of salt, egg white and corn starch must be clear, and the dosage must be controlled.
2.Don’t blanch vegetables for too long.They will have a crispy texture.
3.When blanching the fish fillets, use more water and a high fire.When the fish fillets float and are cooked, pick them up quickly and do not cook them for too long.
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